Infrared drying of kiwifruit slices

Abstract

The effect of different infrared powers on drying of kiwifruit slices was investigated in infrared dryer at 50, 62, 74, 88, and 104W infrared powers. Results showed that drying, rehydration, and color behaviors of kiwifruit slices were greatly influenced by infrared power. Six different thin-layer drying models were evaluated for moisture ratios using nonlinear regression analysis. The results of regression analysis indicated that the Midilli & Kucuk model is the best to describe the drying behavior with the lowest P, (2), RMSE and highest R-2 values. The Fick's diffusion model was used to calculate the effective moisture diffusivity (D-eff) of kiwifruit slices. The value of D-eff varied from 9.43x10(-10) to 2.58x10(-9)m(2)/sec. The activation energy was estimated by a modified Arrhenius type equation as 2.9kW/kg.